贺兰山东麓产区葡萄自然发酵液中酵母的多样性研究  

Diversity of yeasts in spontaneous fermentation must of Eastern Helan Mountain Areas

作　　者：张文霞 田亚楠 孙悦 张秀艳[1,2] ZHANG Wenxia;TIAN Yanan;SUN Yue;ZHANG Xiuyan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Environment Correlative Dietology,Ministry of Education,Huazhong Agricultural University,Wuhan 430070,China;College of Wine,Ningxia University,Yinchuan 750021,China)

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]华中农业大学环境食品学教育部重点实验室,湖北武汉430070 [3]宁夏大学葡萄酒学院,宁夏银川750021

出　　处：《中国酿造》2020年第12期30-35,共6页China Brewing

基　　金：国家自然科学基金资助项目(31871768);宁夏自治区重点研发计划重点项目(2016BZ0601/02/03)。

摘　　要：为了分析宁夏贺兰山东麓葡萄自然发酵液中酵母多样性,从贺兰山东麓不同产区(广夏、立兰、银川和红寺堡)葡萄自然发酵的不同阶段分离酵母菌,并采用WL培养基与26S rDNA D1/D2序列分析法进行鉴定。结果表明,共分离到316株酵母,经鉴定被归为6个属9个种,其中在各产区均分离到有孢汉逊酵母(Hanseniaspora uvarum)、美极梅奇酵母(Metschnikowia pulcherrima)、Candida zemplinina和酿酒酵母(Saccharomyces cerevisiae);在立兰、银川和红寺堡均分离到克鲁维毕赤酵母(Pichia kluyveri);在红寺堡还分离到加利福尼亚假丝酵母(Candida californica)和伽状毕赤酵母(Pichia galeiformis);库德里阿兹威氏毕赤酵母(Pichia kudriavzevii)仅存在于立兰和银川;戴尔有孢圆酵母(Torulaspora delbrueckii)仅存在于银川。宁夏贺兰山东麓葡萄自然发酵汁中酵母的多样性分析不仅为该产区酵母的开发利用奠定基础,也将为其他产区酵母筛选提供参考依据。In order to analyze the yeast diversity in spontaneous fermentation must from Eastern Helan Mountain Areas in Ningxia,yeasts were isolated from different fermentation stages of grape juice from different region of Helan Mountain Areas(Guangxia,Lilan,Yinchuan and Hongsipu),and identified by WL medium and 26S rDNA D1/D2 sequence analysis.Results showed that a total of 316 isolated yeast strains were classified into 6 genera and 9 species.Among them,Hanseniaspora uvarum,Metschnikowia pulcherrima,Candida zemplinina and Saccharomyces cerevisiae were isolated from the four areas.In addition,Pichia kluyveri was only isolated in Lilan,Yinchuan and Hongsipu,Candida californica and Pichia galeiformis were only isolated from Hongsipu,Pichia kudriavzevii was only isolated in Lilan and Yinchuan,and Torulaspora delbrueckii was only isolated in Yinchuan.The yeast diversity analysis in spontaneous fermentation must from Eastern Helan Mountain Areas in Ningxia would not only provide foundation for the utilization of yeast but also provide a reference for the selection of wine yeast for other production regions.

关 键 词：贺兰山东麓 自然发酵液 酵母菌 多样性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]